Taco Spaghetti

 

Ingredients:

• 1 pound spaghetti noodles
• 2 pounds ground beef
• ½ yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, jalapeños, cilantro

Instructions:

1. Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain and set aside.
2. Cook the Ground Beef:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and bell pepper, cooking until softened, about 3-5 minutes.
• Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Season the Beef:
• Stir in the taco seasoning and diced tomatoes with green chilies (with their juice). Let the mixture simmer for about 5-7 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
4. Combine with Spaghetti:
• Add the cooked spaghetti noodles to the skillet with the seasoned beef mixture. Toss to combine, making sure the noodles are evenly coated with the sauce.
5. Serve and Garnish:
• Serve the Taco Spaghetti hot, topped with your choice of shredded cheese, sour cream, jalapeños, or cilantro for added flavor and freshness.

Air fryer chicken skewers

 1 lb Chicken Thighs cut to 2” pieces

½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
1/4 tsp tumeric
1/2 tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil

Garlic Herb Butter
1 stick butter
1 tbsp freshly chopped parsley
1 tbsp honey
6 cloves minced garlic

Instructions 

• Cut chicken thigh into 2 inch pieces and place in a small bowl
• In a separate small bowl, mix together garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper. Once mixed, add to the chicken pieces along with a tablespoon of avocado oil. Mix thoroughly until combined and marinate for 20 minutes.
  
• Make butter in pot over medium heat. Add minced garlic and stir until fragrant (about 30 seconds). Add honey and freshly chopped parsley and stir to combine. Turn off the heat.
  
• Skewer the chicken pieces tightly onto bamboo skewers. Line the basket with parchment paper and lay the chicken skewers on the parchment paper. Air fry at 400F for 10 minutes. Flip the chicken skewers and air fry at 400F for another 6-8 minutes until golden brown and cooked through (165F internal temp).
  
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Mexican Pazole

 

Ingredients

• 2 lbs pork shoulder, cut into large chunks (you can substitute a mix of pork and chicken for a lighter base)
• 1 large onion, halved
• 6 garlic cloves, peeled
• 1 tablespoon black peppercorns
• 3 dried guajillo chiles, stemmed and seeded (for red pozole)
• 1 can (29 oz) white hominy, drained and rinsed
• 1 teaspoon dried oregano
• Salt, to taste
• Water, enough to cover meat and hominy (about 10 cups)

Must have Garnishes and Serving components

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Finely chopped white onion
• Fresh lime wedges
• Dried oregano for sprinkling
• Crushed chili flakes or hot sauce
• Avocado slices (optional)
• Tortilla chips or warm corn tortillas , I fried my tortilla shells 

Instructions

1. Prepare the broth: In a large heavy-bottom pot, add pork shoulder chunks, onion halves, garlic cloves, and peppercorns. Cover with water, about 10 cups, and bring to a boil. Skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
2. Simmer gently: Reduce heat to low, cover partially, and allow the broth to simmer for 2 to 3 hours, until the meat is fork-tender and fragrant. This slow simmering builds the base flavors that are critical to authentic pozole.
3. Prepare the chile sauce (for red pozole):While the broth cooks, rehydrate dried guajillo chiles in hot water for about 15 minutes. Drain and blend them with a small amount of broth to create a smooth, vibrant sauce. Set aside.
4. Add hominy and chile sauce: Once the meat is tender, remove onion, garlic, and peppercorns from the broth. Stir in the rinsed hominy and chile sauce, if using. Simmer for an additional 30 minutes to meld the flavors and thicken the stew slightly.
5. Season to taste: Add salt and dried oregano, adjusting to your preference. Remove the meat, shred it with forks, and return it to the pot for a balanced presentation with hominy and broth.
6. Garnish and serve: Ladle pozole into bowls and beautifully arrange shredded cabbage, radishes, chopped onion, and avocados on the side for guests to customize their bowls. don’t forget fresh lime wedges to brighten each bite.

Other meat options include chicken thighs if you don’t eat pork ❤️

Best Batter fried chicken

 

 

Ingredients

8 chicken legs and thighs 

• 2 eggs, beaten 
• 1 cup milk 
• 2 teaspoons paprika 
• ½ teaspoon poultry seasoning 
• 1 teaspoon Seasoning Salt 
• 1 teaspoon black pepper 
• 1 teaspoon garlic powder 
• 1 teaspoon chicken bouillon 
• 2 cups flour

Instructions

FIRST STEP:

In a shallow dish whisk eggs and milk together, set aside 

In a separate shallow dish mix flour and seasonings 

SECOND STEP:

Dip chicken in egg mixture then coat in flour, repeat process one more time for a thicker batter

THIRD STEP:

Fry chicken until golden brown around 15 minutes and done to temperature about 160

FOURTH STEP:

Serve and enjoy! 

Cream cheese danish

 Ingredients

• 8 ounces cream cheese, room temperature (soft)
• 1/3 cups granulated sugar
• 1 large egg - The whole egg 
• 1 teaspoon lemon juice, optional
• ½ teaspoon vanilla extract, optional or vanilla flavoring 
• 1 sheet (about 8 ounces) puff pastry, thawed but cool

For the Egg Wash

• 1 large egg, whisked

Instructions

1. Preheat oven to 400℉.
   
2. Mix soft cream cheese and sugar until smooth in a medium bowl. Stop the mixer. Scrape down the sides and bottom of the bowl. Add the lemon juice, and vanilla extract. Mix until smooth.
   
3. Unfold thawed puff pastry sheet. Cut into 6 equal pieces. Place rectangles on a parchment-lined baking sheet.
   
4. Spoon cream cheese filling onto the center of the puff pastry. I put my cream cheese inside a sandwich bag and cut a tiny hole in one of the corners and used it like a piping bag 😳.Brush the edges of the puff pastry with the whisked egg. (This helps the edges to brown.)
   
5. Bake until the filling is set and the pastry is brown, about 15 minutes.
6. Store leftovers wrapped in the refrigerator for up to three days. Warm in a toaster oven or air fryer.
   

Salisbury steak meatballs

 

Ingredients

• 32 oz. bag frozen fully cooked meatballs
• 1 packet brown gravy mix
• 1 packet onion soup mix
• 1 packet of dry Ranch seasoning mix 
• 2 cups beef broth 
• 1 sliced onion 
• 2 tablespoons of cooking oil of any kind.

Instructions

• Place sliced onions in a pan with the oil and saute for five minutes.
• Place frozen meatballs in a large pan that has a lid. The same pan
  
• Add brown gravy, onion soup mix, ranch and broth  to the pan and stir until well combined and powder has dissolved.
  
• Make sure the meatballs are submerged in the liquid. Cover the pan and set stovetop to medium heat. Heat meatballs for 15 to 20 minutes making sure to stir frequently.
  
• Once meatballs are starting you can now prepare your side, I love to make mashed potatoes, I make the boxed potatoes and add milk and butter.
• Serve over mashed potatoes or rice.
• When I get home from work who has time to make real mashed potatoes 😳

Creamy Lemon Chicken Pasta

 

Ingredients

Lemon-Herb Chicken

• 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. lemon zest
• 2 tsp. dried oregano
• 1 1/2 tsp.  paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 3/4 tsp. Seasoned salt
• 3/4 tsp. black pepper

Creamy Lemon Pasta

• 1 lb. pasta of choice (I chose Bow tie but you can use something long and twirly, such as bucatini, spaghetti, pappardelle, or fettuccine)
• 1 Tbsp. butter
• 1 1/2 cups finely chopped yellow onion
• 6 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup chicken broth
• 3/4 tsp.  salt
• 1/2 tsp. black pepper
• 1/3 cup finely chopped fresh parsley (plus more for garnish)
• 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish
• 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice

Optional add-ins- optional 

• Fresh baby spinach or arugula, sun-dried tomatoes, roasted broccoli, sautéed mushrooms

Instructions

• Bring a large pot of generously salted water to a boil.
  
• Meanwhile, prepare chicken. Place chicken in a bowl and combine with olive oil, lemon zest, and spices. Toss well to thoroughly coat both sides of chicken in seasoning.
  
  Heat a large high-sided skillet or sauté pan over medium heat. Arrange chicken in pan and cook until nicely golden and internal temperature reaches 165ºF, about 7 to 10 minutes, per side depending on thickness. Transfer to a plate and cover to keep warm. What I like to do with my chicken breast is cut them in half and pound them into thin pieces and they cook quickly in 10 minutes. Five minutes per side.
  
• If your water is boiling at this point, begin cooking pasta until just shyof al dente (the pasta will finish cooking in the sauce). Before draining, reserve 1 cup of pasta cooking water.
  
  Prepare sauce. Add butter to the pan (no need to wipe clean) along with chopped yellow onion. Cook over medium heat until the onion softens, about 4 to 5 minutes. Add garlic and cook 1 to 2 minutes, until aromatic.
  
  Add heavy cream, broth, salt, and black pepper. Bring mixture to a simmer. Simmer, uncovered, until the mixture slightly thickens, about 5 to 6 minutes.
  
  Stir in parsley, Parmesan cheese, lemon zest and juice.
  
• Add pasta to the pan with sauce, along with 1/2 cup of the reserved pasta cooking water. Increase the heat to medium-high, and toss vigorously with a pair of tongs. Continue cooking and tossing constantly, until the pasta is glossed in a thick sauce, about 2 minutes.
  
  If the sauce becomes too tight, add another splash of the reserved pasta water and toss again. When the sauce is nicely thickened and glossy, turn off heat.
  
• Thinly slice chicken and place on top of the pasta. Garnish with extra chopped fresh parsley, grated Parmesan, cracked black pepper, and a squeeze of lemon juice.
  

Notes

• If you plan on adding any veggies, add them to the sauce right after stirring in the parsley, Parmesan, and lemon. 
• To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.